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Friday, August 7, 2026

Wild blueberry pancakes

We went to a little house in the woods in Sweden, and hardly saw any other people for a week. We did however find wild boar evidence and moose poo and tons of chanterelles, blueberries, wild raspberries, strawberries and lingonberries. Especially blueberries.

s and I had been getting into a good weekend pancake swing - the English kind, rolled up. I convinced him to try some thicker ones with wild blueberries in. We used this recipe, and they were great. This is our current favourite pancake recipe. I brought some blueberries back and froze them, we still have enough for one more round - then I will try with the frozen wild blueberries from the store.

(Makes about 10)

3/4 cups milk (used oat milk)
1/2 tbsp lemon juice
1 cup flour
1 tsp baking powder
1 egg (note: I tried with flax egg - 1 tbsp ground flax seed mixed with 2.5 tbsp boiling water - when we ran out of eggs and they were also great)
1 tsp maple syrup (or sugar)
1/2 tbsp lemon zest
1/8 tsp salt
1/3 cup wild blueberries
Butter for cooking

Mix milk and lemon juice and let sit 5 min to curdle.

Mix flour, baking powder, salt and lemon zest in a medium bowl.

Beat eggs into the milk mixture, then add to the dry mixture gradually, beating in well. Mix in the blueberries with the final strokes.

Melt butter in a large frying pan over medium-high heat. Drop in batter about a 1/4 cup at a time - I could fit 3 in the pan at a time. Cook a few min on the first side, until there are bubbles and the edges are set, then flip and cook on the other side. Keep going, adding more butter when needed. Keep them warm in a low oven if relevant.

Eat with maple syrup. Or, if you have plenty of wild blueberries, try putting a handful in a small bowl, adding a little lemon zest and juice, and drops of sugar, flour, and water, and blasting for around 30-60 sec to make a delicious jam-syrup (this would be just as good with frozen blueberries).

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Bircher muesli

Tried making bircher muesli once, ages ago, didn’t float my boat at the time. But since I’ve gotten so into overnight oats recently and we had some apples, I thought it might be worth another roll…

Seems like there are lots of variations out there… I wanted one with minimal prep in the morning, so decided to go with adding the apple the night before along with all the other stuff - more or less this one: 

Mix overnight: 
1 small apple, grated
1/2 cup rolled oats
1 tbsp chia seeds
1 tbsp sunflower seeds 
3 tbsp raisins 
120 ml oat milk 
 
To serve in the morning:
Skyr
Berries
Maple syrup (optional)

Grate the apple into a biggish eating bowl. Add the oats, chia seeds, sunflower seeds, raisins and oat milk, mix, cover and put in the fridge overnight. Eat with skyr and berries and perhaps some maple syrup in the morning.

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